Strawberries (Fresh)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Strawberries, Fresh, Whole, #4214	24 pounds

DIRECTIONS

1.	Wash the strawberries under cool, running water. Drain them thoroughly. Do not wash strawberries until day of service.
2.	Refrigerate the strawberries until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service
3.	Portion ½ cup strawberries with 4 ounce spoodle or #8 scoop into individual portion containers per serving. Each portion provides ½ cup fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

Do not wash the strawberries until the day of service.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

Carbohydrates

8.36 g

Dietary Fiber

2.18 g

Protein

0.73 g

Sodium

2.00 mg

Total Fat

0.33 g

Sat. Fat

0.02 g

Trans Fat

0.00 g